Ingredients: 

• 4 chicken thighs, boneless and skinless, cut into chunks
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 can (400 ml) coconut milk
• 2 tbsp (Ifvenli) spice blend
• 1 tbsp oil
• 1 cup chicken broth
• Optional: A pinch of smoky mix
• Fresh basil or cilantro for garnish

Instructions:

1. Brown Chicken: Heat oil in a deep skillet over medium heat; brown chicken pieces until lightly golden.
2. Sauté Aromatics: Add onion and garlic; cook until softened.
3. Build the Curry: Stir in the (Ifvenli) blend and toast for 1 minute.
4. Simmer: Pour in coconut milk and broth, then bring to a simmer. Let cook for 20 minutes until the chicken is tender.
5. Finish: Add a pinch of smoky mix if desired, garnish with herbs, and serve with steamed rice.